Spring Pea and Asparagus Soup

When temperatures are soaring up into the 90s, I usually think of two things: Snow cones and farmers markets!

Back home there are good snow cone stands on every corner, but here in the DC area, I'm still looking for one...if anyone has any good sources for me, please let me know! And since I live in an apartment with no room for a garden, I either pick up my produce from Whole Foods or head down to my local farmers market to pick up whatever is fresh.

English spring peas are super sweet when you can get them fresh, but they are a cool weather vegetable so the growing season is fairly short. If you can get them, use fresh spring peas for this soup. If you missed them like I did this past month, you can always grab a bag of frozen peas as a substitute. They are frozen within hours of being picked, so rest assured that they will be almost as sweet as if you picked them yourself.

Oh, and the asparagus! We always seem to have a bundle of fresh asparagus in the fridge so I thought why not throw it into the soup too! This soup is quick and easy. I served it with a tomato and cucumber salad and some toasted bread.


Spring Pea and Asparagus Soup
Makes 4 small or 2 large bowls

1/4 vidalia onion, chopped
1 clove garlic, crushed
1 lb bag of frozen spring peas
1 bunch asparagus, cut into 1-inch pieces
2 cups chicken or vegetable stock
salt and pepper

1/2 cup heavy cream (optional)
nonfat plain yogurt
fresh mint (or your choice of fresh leafy herbs)

Sweat onions in a little olive oil until translucent, but don't let the onions brown. Add the asparagus and green peas, salt, pepper, and chicken (or vegetable stock) and bring to a boil. Turn down the heat and let simmer for about 15-20 minutes.

Puree in blender until smooth and pass half of the soup through a strainer. I like my soup with a little texture but it's totally up to you if you strain it all or not!

Add the heavy cream and reheat just to the simmering point. Ladle into bowls and finish with a dollop of plain yogurt and fresh mint (or whatever leafy fresh herbs you prefer.)